Recipe Yield: 2 each - 10" Cakes
	Ingredient Amount M.G.Waldbaum's Easy Eggs® or Papetti's Table ReadyTM Liquid Eggs 12 oz Heavy Whipping Cream 40% 8 oz Cream Cheese 96 oz Sugar, white granulated 24 oz Sour Cream 8 oz Lemon Zest from 1 Lemon Vanilla Extract 1/2 oz Crust   Graham Cracker Crumbs 8 oz Sugar, white granulated 2 oz Butter, melted 2 oz

Directions

In a mixing bowl, combine the graham cracker crumbs, sugar and butter. Mix well. Spray two 10" x 2" cake pans with pan release spray. Place half of the crumb mixture in each and pack down tightly. Bake for 10 minutes in a preheated oven at 325ºF. Remove and let cool. In a mixer fitted with a paddle attachment, place in the cream cheese and mix on low speed. Add the sugar into the mixing bowl in three batches, stopping the mixer each time and scraping down the bowl. Slowly add in the eggs, heavy cream, lemon zest and vanilla. Continue mixing until well combined. Bake in a water bath in a preheated 300ºF for approximately 90 minutes or until the center is set. Refrigerate overnight.

Applicable Segments:
Family/Casual Dining, Hotel/Fine Dining, Institutional, Buffet/Brunch Application

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